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Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.
This recipe was featured in our Thanksgiving, Southern Style menu.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...